White Bean Cassoulet

Preheat the oven to 400°F. Peel the carrots and slice into rounds. Thinly slice the celery. Peel and dice the onion. Peel and mince the garlic. Halve the cremini mushrooms. Drain and rinse the cannellini beans. Pick the tarragon leaves from the stems.

Heat 1 tbsp olive oil in a medium saucepan over medium-high heat. Add sliced carrot, sliced celery, diced onion, minced garlic, and a pinch of salt and pepper. Cook vegetables until softened, 3 to 4 minutes.

Add the cannellini beans, bouillon cube, and ½ cup water to the saucepan and stir until the bouillon cube dissolves,1 to 2 minutes. Transfer mixture to a baking dish and top with parmesan. Bake the white bean cassoulet until bubbly and lightly browned, 15 to 18 minutes.

Return the saucepan to medium-high heat with 2 tbsp olive oil. Add halved cremini mushrooms and cook until well browned, 4 to 5 minutes. Sprinkle paprika and ¼ tsp salt on the cooked mushrooms, toss, and remove from heat.

Halve the lemon, juice one half, and cut the other half into wedges. Add arugula and tarragon leaves to a large bowl and toss with just 2 tsp lemon juice and a pinch of salt and pepper. Drizzle the white bean cassoulet with basil pesto and serve family style, along with the smoky cremini mushrooms and herb salad. Bon appétit!